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Recipe Index 2020
living Recipe index 2020 This year’s delicious recipes at a glance BAKING Feta, Swiss chard and herb tart (138) 12 Africa map ginger biscuits (137) 73 Green phyllo tart (137) 38 Almond flour brownies (138) 55 Herby tomato galette (139) 92 Avocado chocolate brownies (140) 51 It’s a wrap (142) 32 Banana and coconut loaf (138) 54 Lunchbox quiche (142) 95 Brownie meringue pie (138) 49 Multigrain oats with berry compote and seed Buckwheat banana loaf (140) 59 sprinkle (136) 36 Carrot, pineapple and rum cake (138) 48 Picnic loaf (138) 87 Citrus and rosemary yoghurt cake (141) 26 Plant-based feta stuffed mushrooms (138) 16 Crunchy oat and ginger biscuits (138) 54 Reuben’s sarmie (137) 14 Gooey chocolate tahini brownies (140) 50 Roasted sticky tomatoes and feta (136) 30 ISSUES (JAN–DEC 2020) 136–142 Honeyed almond and polenta cake (138) 47 Sloppy Joes (142) 25 Peanut butter biscuits (140) 19 Smoked fish bagels with fennel and horseradish Pull-apart Chelsea bun ‘cake’ (138) 48 slaw (138) 11 Rich chocolate ganache tart (139) 94 Pumpkin seed and bran rusks (138) 54 Spanish omelette with red pepper and tomato salad (137) 32 Herb-chilli butter roast chicken (141) 25 BEEF Spanish oven frittata (140) 12 Kefir butter chicken (141) 74 FRESH LIVING FRESH Asian beef and Brussels sprout salad (142) 22 Spiced hot cross flapjacks (138) 87 Malay-style chicken curry (139) 13 Barley and couscous tabbouleh with meatballs and Spicy tomato mince (142) 25 Med-style chicken and pasta bake (137) 30 tzatziki (136) 38 Sticky onion tarte tatin (138) 88 Moroccan-spiced -
Faculty of Humanities Welcome to the Faculty of Humanities the Faculty of Humanities Is One of the Oldest and Most Respected Humanities Faculties in South Africa
University of Pretoria Yearbook 2017 Faculty of Humanities Welcome to the Faculty of Humanities The Faculty of Humanities is one of the oldest and most respected Humanities faculties in South Africa. Established more than 100 years ago, the Faculty of Humanities at the University of Pretoria has a long tradition of and extensive experience in providing undergraduate and postgraduate programmes in a wide range of disciplines in the languages, arts, and the social sciences. Faculty regulations and information The rules for degrees, diplomas and certificates published here are subject to change and may be amended prior to the commencement of the academic year. The General Regulations (G. Regulations) apply to all faculties of the University of Pretoria. It is expected of each student to familiarise himself or herself well with these regulations. Ignorance concerning these regulations will not be accepted as an excuse for any transgression. Also consult General Rules and Information on the Yearbook website for additional information. 1. Transfer to the Faculty of Humanities The closing date for application to be transferred to the Faculty of Humanities is 31 October. 1.1 Internal application to transfer (from another Faculty to Humanities or from one Humanities degree to another) ● Students who apply to transfer to the Faculty of Humanities submit an application to transfer, as well as a letter of motivation, in order to be considered for admission. ● A student applying to transfer in the following year: the Committee considers the AP score according to the Faculty requirements, as well as the student's academic performance during the preceding year (as stipulated in Faculty Regulation 3.10.1 below). -
P19ia7lkcjedllcn861dn845j9.Pdf
1 Introduction. 7 Baking 8 Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43 2 Beef 45 Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66 Biltong, Boerewors and Dried Wors (Sausage) 68 BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe -
Longhorn-Food-Menu-2016 Online-1
* We accept all major debit & credit cards - DINERS, AMEX, VISA, MASTERCARD & SAMBA. * All tables of 10 persons or more will automatically have a 10% gratuity included on the bill. * No split bills. Reservations of more than 20 persons will have to pay a deposit of R100 per person. v Vegetarian Spicy Contains Nuts Spicy Beef Strips 49.95 Bread Spicy beef strips sautéed in our speciality butter and Ciabatta roll 17.95 served with brown bread wedges Garlic roll 26.95 Chicken Livers 49.95 Fresh chicken livers served with a creamy peri-peri sauce Cheezy garlic roll 35.95 Chicken Wings 55.95 Cheezy bacon garlic roll 39.95 Grilled chicken wings served with our famous buffalo sauce Snails 54.95 Served with a choice of creamy garlic, garlic butter or Starters creamy blue cheese Soup of the day 49.95 Trio of Snails 69.95 Skilpadjies 46.95 9 snails presented in trio’s, each served with “Lewer in net vet.” creamy roquefort, chilli peppadew butter & garlic butter Crumbed Mushrooms v 52.95 Springbok Carpaccio 62.95 Served with tartare, cheese or creamy garlic sauce With rocket, parmesan, lemon, olive oil, balsamic vinegar and melba toast Camembert Cheese Fritte v 54.95 Camembert cheese crumbed and deep fried served with Chef’s Starter Platter (3-4 people) 139.95 fig preserve and melba toast Jalapeño Poppers, Chicken Wings, Halloumi, Crumbed Mushrooms & Onion Rings Marrow Bones 48.95 Slow oven-roasted marrow bones on a bed of mash & jus, sprinkled with seasoning salt and served with toast Salads v Halloumi v 49.95 Greek Salad 59.95 Grilled and served -
Salads & Starters Comfort Food
SALADS & STARTERS SOUP OF THE DAY (V) 75 Homemade Grissini Sticks CUMIN ROASTED BUTTERNUT SALAD (V) 79 Crumbled Feta, Crispy Onions, Cranberries, Rosemary Honey Dressing BEEF CARPACCIO 95 Granna Padano, Mustard Sauce, Young Leaves TANDOORI CHICKEN CAESAR 85 Baby Gem Heart, Crispy Parmesan, Beef Biltong SEARED TUNA 110 Quinoa Tabbouleh, Feta, Ginger Tomato Jam Restaurant & Terrace CALAMARI PLANCHA 85 Rocket Leaves, Confit Tomato, Garlic, Lemon Dressing FISH CAKE 89 Apple & Fennel Slaw, Spiced Mango Tartar COMFORT FOOD PONZU SOY GLAZED CHICKEN WINGS, 145 SESAME & SPRING ONIONS Blue Cheese Sauce, Hand Cut Chips INT MINT M MIN NT T MI M IN T T N I M M IN T T N RUBBED & GLAZED BBQ PORK SPARERIBS 148 I M M I N T T Blue Cheese Sauce, Hand Cut Chips N I M M I N T T N I M M FRESH HOMEMADE PENNE (V) 139 I N T T Carbonara or Al’ Arrabbiata N I M M I N T T N I SPINACH & RICOTTA RAVIOLI (V) 129 M M I N House Made Pasta, Parmesan & Black Olive Dust T T N I M M I T N WEST COAST MUSSELS 135 N T I M Marinière, Garlic Butter Sauce or Cape Malay M I T MENU N Served with Warm Vetkoek N T I M M I T N N T I HAKE & CHIPS 175 M M Minted Mushy Peas, Curry Tartar Sauce, Hand Cut Chips I T N N T I M M I T N N T I M CAPE MALAY CHICKEN CURRY 165 M I T N N Steamed Basmati, Paratha & Kachumber Salad T I M M I T N N T I M M I T N N T I M M I T N N T I M M MUMBAI TIFFIN 225 I T N Authentic Chicken & Fish Curry Served in a Traditional Indian Tiffin. -
Ciudad Del Cabo Y Zanzíbar, a Tu Aire Con Estancia En Playa
Sudáfrica e Islas del Índico: Ciudad del Cabo y Zanzíbar, a tu aire con estancia en playa Sudáfrica e Islas del Índico: Ciudad del Cabo y Zanzíbar A tu aire con estancia en playa, 9 días Explora las costas africanas del Atlántico al Índico África sigue siendo la gran desconocida para el gran público, a pesar de atesorar muchos y muy variados atractivos que no tienen nada que envidiar a otros destinos consolidados del mundo. Para que descubras los grandes y maravillosos contrastes de este variopinto continente, te proponemos un fabuloso viaje que combina la moderna y cosmopolita Ciudad del Cabo, un vergel floral en el borde suroeste de Sudáfrica, con los irresistibles paisajes de la isla de Zaníbar (o Unguja), un paraíso tropical frente a las costas orientales de África de playas de ensueño y cálidas gentes que todavía ostenta el título de la Isla de las Especias. 17/01/2021 2 Sudáfrica e Islas del Índico: Ciudad del Cabo y Zanzíbar, a tu aire con estancia en playa SUDÁFRICA E ISLAS DEL ÍNDICO: CIUDAD DEL CABO Y ZANZÍBAR, A TU AIRE CON ESTANCIA EN PLAYA Descubre los atractivos contrastes que hacen de África un destino maravilloso Con más de dos millones de visitantes anuales, Ciudad del Cabo se enorgullece de ser la urbe más turística del continente africano. Esta cosmopolita y multicultural metrópolis, la segunda más poblada de Sudáfrica tras Johannesburgo, fue fundada en 1652 por el navegante neerlandés Jan van Riebeeck como estación de abastecimiento para las rutas comerciales de la Compañía Neerlandesa de las Indias Orientales, hasta que este territorio de la África Austral cayese en manos británicas en 1814 tras las Guerras Napoleónicas. -
Visual Consumption: an Exploration of Narrative and Nostalgia in Contemporary South African Cookbooks
Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks by Francois Roelof Engelbrecht 92422013 A mini-dissertation submitted in partial fulfilment of the requirements for the degree Magister Artium (Information Design) in the Department of Visual Arts at the UNIVERSITY OF PRETORIA FACULTY OF HUMANITIES MAY 2013 Supervisor: Prof J van Eeden © University of Pretoria DECLARATION I declare that Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks is my own work and that all the sources that I have used or quoted have been indicated and acknowledged by means of complete references. __________________ Francois Engelbrecht Student number 92422013 6 May 2013 ii © University of Pretoria “What is patriotism but the love of the food one ate as a child?” – Lin Yutang (Lin Yutang > Quotes [sa]) iii © University of Pretoria SUMMARY AND KEY TERMS This study explores the visual consumption of food and its meanings through the study of narrative and nostalgia in a selection of five South African cookbooks. The aim of this study is to suggest, through the exploration of various cookbook narratives and the role that nostalgia plays in individual and collective identity formation and maintenance, that food, as symbolic goods, can act as a unifying ideology in the construction of a sense of national identity and nationhood. This is made relevant in a South African context through the analysis of a cross-section of five recent South African cookbooks. These are Shiny happy people (2009) by Neil Roake; Waar vye nog soet is (2009) by Emilia Le Roux and Francois Smuts; Evita’s kossie sikelela (2010) by Evita Bezuidenhout (Pieter-Dirk Uys); Tortoises & tumbleweeds (journey through an African kitchen) (2008) by Lannice Snyman; and South Africa eats (2009) by Phillippa Cheifitz. -
Kidz Zone Desserts Starters Tapas Boards Salads
STARTERS TAPAS BOARDS Hot and Spicy (Each) R28 Bread, Pâté, Jam & Butter R55 Tempura Fried Oysters served with a Soya, Chilli and Lime dunker Trident’s Tapas Board for Two R195 Shuck em Fresh (Each) R26 A combo of Squid Heads, Garlic Mussels, Fresh Oysters with Tabasco and Lime Calamari, Peri-Peri Livers, Halloumi & Boerewors in Tomato Bredie Salmon Skewers R145 Glazed Char-grilled Fresh Salmon Skewers with Walskipper Tapas Board for Two R295 a sweet Chilli Crème Fraiche A combo of Oysters, Salmon Skewers, Biltong, Dry Wors, Peri-Peri Livers, Squid Heads, Boerewors Peri-Peri Chicken Livers R75 in Tomato Bredie and Prawn Pops Seared Chicken Livers drenched with a creamy Mozambican Peri-Peri served with a Braai Brood Prawn Cocktail (Check Availability) R95 SALADS Poached Prawns dressed with a seafood sauce and Avocado Village Greek R75 Mixed baby leaf Greens with Feta, Cherry Angus Marrow Bones R75 Tomatoes, Olives, Cucumber and Capsicum Slow roasted with Lemon and Thyme drenched with a Red Wine jus Chicken Caesar R95 Trident’s Octopus R95 Char Grilled Chicken with Lettuce, Bacon, Skewered Octopus Tentacles splashed with Croutons, Parmesan with a creamy Olive Oil, Lemon and Chilli Garlic dressing Garlic Mussels R75 Quinoa Salad R85 Steamed West Coast Mussels topped with Quinoa, Butternut, Cilantro salad tossed with a White Wine creamy garlic sauce Rocket and Baby Leaf Lettuce with a Yoghurt dressing on the side Pan Fried Halloumi R75 Served with a Lemon and Walnut Gremolata Garlic and Gorgonzola snails R70 KIDZ ZONE DESSERTS Squid Heads -
Deli- Specialities
DELI- SPECIALITIES COOKED MEALS BRAAI PACKS FATHERS DAY GIFT PACKs Porky Braai Pack -R55 Dad’s Meat Treats -R490 Oxtail Boerewors 100g Biltong Beef 500g Lamb Chop 100g Rosemary and marinated Olives Slow Cooked Braised Oxtail Red Wine Jus Pork Rasher 150g Dry Wors 500g Single portion -R160 Basting sauce 75 ml Bottle of Hussar red Wine Double portion -R320 Family portion -R550 Meaty Braai Pack -R60 Dad’s Darling Gift Pack -R550 Side order Mash or Basmati Rice Boerewors 100g Biltong Beef 500g Lamb Chop 100g Rosemary and marinated Olives Delicious Oxtail soup Steak 150g Dry Wors 500g Single portion -R 60 Basting sause 75ml Darling Beer x 4 Double portion -R120 Complimentary Darling Glass Happy Braai Pack -R50 Boerewors 100g LAMB Lamb Chop 100g Chicken Leg quarter Lamb Shank slow roasted in a delicious rich Basting sause75ml onion gravy Single portion -R184 Double portion -R368 Family portion (4) -R736 Side order Mash or Basmati Rice CHICKEN Hot Butter Chicken Curry Single portion -R 80 Double portion -R160 Family portion -R320 Contact details to place order Orders to be placed via email [email protected] Orders to be in by 12pm - Monday for Wednesday’s delivery/collection and Wednesday for Friday’s delivery/collection and Friday for Monday’s delivery/collection . Collection times are 4pm – 6pm. A minimum order of R500 per delivery. Delivery charge R 50. Any other cuts can be arranged on request. DELI Lamb and Mutton Beef and Steak Pork A-Grade, aged Angus Lamb Leg - R 160 /kg Fillet 200g,300g,400g - R290 /kg Bacon streaky 1kg - R -
MH Interim Event Menu
BREAKFAST FINGER FORK R 210.00 PER PERSON COLD Fruit and yoghurt trifle, oatmeal crisp Banana and vanilla lassi Pickled cucumber, tomato, bocconcini, olive tapenade Mini croissants filled with cheese, rocket, onion marmalade and tomato Mini muesli and bran muffins Selection of Danish pastries Fruit skewers, basil syrup Apricot and coconut granola bars HOT Mozzarella and onion tartlets Chicken and beef sausage skewers Chicken liver wrapped in bacon Salmon, lemon and ricotta tartlets Tomato and baby marrow kebabs Mini chicken or fish frikkadel CAPE TOWN MARRIOTT HOTEL CRYSTAL TOWERS Cnr Century Boulevard & Rialto Road, Century City, Cape Town | T. +27 21 525 3888 BREAKFAST BUFFET R 230.00 PER PERSON FRUIT PLATTER AND POACHED FRUIT Fruit selection Poached dried fruit with sweet spices Pineapple and pear compote Exotic fruit salad BREAD, PASTRIES AND TOAST Plain and pumpkin rye, multi-seed loaf, white and brown bread White or brown toast served with jam, marmalade and butter Selection of muffins, croissants and Danish pastries CEREALS Bircher muesli, Corn Flakes™, All Bran Flakes™, Rice Krispies™ and Tropical muesli Selection of yoghurt Full cream and low fat milk Mixed seeds and nuts Dried fruits SMOKED AND CURED FISH Oak smoked salmon, smoked butter fish, peppered mackerel Lemon wedges and cream cheese CURED MEATS Beef and chicken pastrami, chicken loaf, rare roast beef, salami CHEESE BOARD AND FRUIT KONFYT Cheese platter, watermelon, tomato chutney and fig preserves HOT Scrambled egg, crispy smoked bacon, sautéed vine tomato Truffle mushrooms and Lyonnaise potatoes Grilled beef and chicken sausages BEVERAGES Fruit juice selection Tea and coffee CAPE TOWN MARRIOTT HOTEL CRYSTAL TOWERS Cnr Century Boulevard & Rialto Road, Century City, Cape Town | T. -
Cape Malay Cuisine Contents
Legacy Hotels & Resorts Legacy Lifestyle Call: +27 (0) 11 806 6800 Call: +27 (0) 861 925 538 [email protected] [email protected] www.legacyhotels.co.za www.legacylifestyle.co.za The Quarter Kitchen Restaurant at The PortsWood Hotel PortsWood Rd, Portwood Square, V&A Waterfront, Cape Town + 27 (0) 21 418 3281 [email protected] CAPE MALAY CUISINE CONTENTS PAGE 1 CAPE MALAY CUISINE PAGE 3 CAPE MALAY INFLUENCE IN SOUTH AFRICAN COOKING PAGE 5 CHICKEN AND CORN SOUP PAGE 7 BUTTERNUT SOUP DALTJIES PAGE 8 CURRY BUNNIES PAGE 9 SAVOURY TARTS PAGE 10 BEEF SAMOOSAS PAGE 11 BOLLAS PAGE 12 PENANG CURRY PAGE 13 CHICKEN CURRY PAGE 15 BOBOTIE PAGE 17 SEAFOOD CURRY PAGE 19 GREEN BEAN BREDIE PAGE 20 CAPE MALAY YELLOW RICE WITH RAISINS PAGE 21 PUMPKIN BREDIE PAGE 22 CHICKEN BREYANI ONE OF OUR FAMOUS DISHES WE PAGE 23 TAMATIE BREDIE SERVE AT THE QUARTER KITCHEN PAGE 25 BOEBER PAGE 26 MALVA PUDDING HERB CRUSTED LAMB CUTLETS PAGE 27 LEMON MERINGUE PAGE 28 TRIANGLE CHEESECAKE French trimmed lamb cutlets seasoned with aromatic cape spices grilled to order with oven roasted Hassel back potatoes and gorgonzola, steamed tender stem broccoli and port jus CAPE MALAY CUISINE A good Malay cook is known as a modji-cook. She enjoys a high stand- ing in the community and is often asked to cater at weddings and funerals. She alone receives all the credit. The modji-cook is never paid Food plays an important role in the com- After a community festival, the leftover for her effort, but if she should ever need a favour from anyone who munity life of the Cape Malay. -
Cape Malay Cooking & Other Delights Ramadan Recipes 1432AH
Cape Malay Cooking & Other Delights Ramadan Recipes 1432AH Salwaa Smith 1 Table of Contents INTRODUCTION Pg3 Page BREAKFAST 4 - 6 30 SOUPS 7 - 11 SAVOURIES 12 - 26 MAIN DISHES 27 - 33 CONDIMENTS 34 - 36 BREAD 37 - 42 DESSERTS / CAKES 43 - 50 MEASURING BASICS 51 2 Introduction Everyday Cape Malay Food Cape Malay cuisine originates from a colourful history of intermingling cultures brought together by the 17th-century slave trade. Malay cuisine is characterised by the liberal intermingling of spices and the influence of Indian, Dutch and French traditional food as well as the predominance of the Islamic religion. The history of Cape Malay cuisine in South Africa begins with the involuntary migration of Africans, Asians and Indonesians around the world, and with it their diverse origins and culinary techniques. The name 'Cape Malay' refers to followers of the Islamic faith and encompasses a rich culture of Eastern juxtaposed by Western heritage. The month of Ramadan is a great month. It is the month in which Allah revealed the Quran as a guidance for the whole of mankind. It is the month in which Allah gave the Muslims victory in their first and greatest battle at Badr. It is the month which has Laylat al- Qadr, a night which is better than a thousand months. www.facebook.com/capemalay.cooking www.facebook.com/ramadanrecipes 3 Breakfast `Amr Ibn al-`Aas reported that the Messenger of Allah, salla Allahu alaihi wa sallam, said: "The distinction between our fasting and the fasting of the people of the book [Jews and Christians] is the taking of Suhoor".